This is the recipe for the pancakes I mentioned the other day. It keeps for up to two weeks! And it is good.
Sorry, no photo as the pancakes kept getting eaten before I could get my camera.
BUTTERMILK YEAST
PANCAKES
4 C flour
2 tsp baking powder
2 Tbsp sugar
2 Tbsp baking soda
1 quart buttermilk
Mix together all ingredients and add the following:
1 tsp salt
¼ C oil
1 envelope yeast
6 eggs, beaten
Mix well, place mixture in a covered container, and store in
refrigerator until ready to use. “Will keep for 2 weeks. Add milk to thin for
crepes.”
Definitely doing this. Thank you for sharing!
ReplyDelete"Add milk to thin for crepes"
ReplyDeleteMore buttermilk, or sweet milk?
This looks like a keeper. I use buttermilk to make coleslaw, then end up with too much left over. I can't seem to find pint containers of buttermilk - just quarts. Way too much for the coleslaw - which uses about 1/2 cup (obviously depending on how much I'm making).
I also have a bunch of recipes that call for sour milk - but most are cookies and cakes, which aren't on the preferred list these days. I assume that sour milk and buttermilk are interchangeable, though I'm not certain.
It seems pretty interesting, recipe is well explained!
ReplyDeleteThanks! I had some for a morning snack and can report that the pancakes are just as good as they were last Saturday.
DeleteI checked my Sourdough recipe book to see if there might be a variation of this in it. Didn't find one. However, I did discover that one envelope of yeast is equivalent to 1 tablespoon, if you happen to have loose yeast instead of packaged. Which I do...!
ReplyDeleteI forgot to ask about the milk/crepes thing. I'll try to remember b/c I'm curious, too.
DeleteLooking at the recipe and wondering just how far down I could reduce it. Since I don't have armies coming for breakfast these days, I see two options: reduce the recipe by 1/2, to 1/3 or 1/4, or freeze the excess pancakes (homemade Eggos!) I've frozen pancakes before - you just have to cool them - on a cake rack - and then put pieces of wax paper between them. Then...toast them? or microwave? to get them hot again. I'd prefer to make a smaller recipe, I think. So...then...reduce the yeast? or leave it the same...? Guess I'll just have to try it!
ReplyDeleteUsing loose yeast, I could just divide it along with the other ingredients, but somehow, I have a feeling that leaving the quantity intact wouldn't be a bad idea.
Weekend coming up! Sounds like a Saturday/Sunday project!
We finished them up today. There were extras we'll probably freeze. (They may already be!) They made for a great mid-morning snack this week.
Delete